Black fungus (white back) and Chinese chives dumpling

Redefining Recipes for the Digital Age

Ingredients

400 g Pork
300 g Shrimps (each cuts into 3 pieces)
20 g Black fungus (white back)
100 g Chinese chives
10 Cloves Chopped garlic (optional if you do not like it) ((Fry with 3 tablespoons of peanut oil))
400 g dumpling wrap
1 Teaspoon White pepper
2 Teaspoon Sesame oil
3 Teaspoons Peanut oil
3 Teaspoons Salt
2 Teaspoons Sugar
2 Teaspoons Soy sauce
4 Teaspoons Potato starch (1 tsp for washing fungus)
2 Teaspoons white wine
4 teaspoons juice of ginger

Mince pork seasoned with peanut oil, soy sauce, sugar, salt, potato starch, white pepper, white wine, sesame oil and juice of ginger
Fry garlic with 3 tablespoons of peanut oil until golden. Let it cools.
Add fried garlic to the pork and mix.
Add shrimp to the pork and mix.
Fungus washed and soak for 20 minutes
After 20 minutes drain the water, cut the head off the fungus and discard
Add 1 teaspoon potato starch and rub thoroughly to remove any remaining dirt
Wash several times, drain and cut into small pieces
Add fungus to half portion of the pork and mix.
Cut chives into small pieces
Add chives to the other half portion of pork and mix.
Wrap each dumping with one piece of shrimp
If not serve right away or make overnight, keep frozen for later consumption
When boil frozen dumplings just put them into boiling water direct from the freezer.
It takes about 6 minutes to cook the 4 frozen dumplings.
On the top left is fungus dumpling and the top right is chive dumpling. Aged Chinese black vinegar goes well with the dumplings.